Sea Bass cooked Sous Vide | Recipe by

Wild Sea Bass cooked Sous Vide

Wild Sea Bass cooked Sous Vide Fish and Seafood
  • COOK TIME: 30 Minutes
  • PREP TIME: 15 Minutes
  • SERVES: 2


  • 2 Wild Sea Bass Portions, each 140g, thick cut descaled and pinboned
  • 1/4 tsp Salt
  • Wild Dill Pollen, finely chopped dill fonds
  • 1 tsp Oil


Wild Sea bass is much firmer and thicker than its cousin, the farmed sea bass. Because of this, the sous vide method of cooking works really well and creates an almost steak-like texture.


  1. Preheat your water bath to 50 degrees
  2. Ensure all the scales and pinbones are removed from the fish
  3. Place skin side down and season the flesh with salt and sprinkle with the dill pollen
  4. Gently rub the skin and flesh with a little oil, place in a pouch and vac-seal
  5. Place the pouch in your water bath for 30 minutes
  6. Keep checking the bath to make sure the water is covering the pouch
  7. Remove the sea bass and pat dry with kitchen towel
  8. Crisp the skin in a pan and serve immediately, delicious and hot

Chef’s Tip –

You can use normal sea bass but at a lower temperature and time – you will lose some texture and flavour.

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